Cream Cheese Pound Cake

4.84 from 6 votes

Cream Cheese Pound Cake is an old fashioned cake recipe that is super simple to make from scratch. The perfect dessert for family gatherings, celebrations and holiday dinners.

Prep Time15

Cook Time1 40

Total Time1 55

Course: Cakes

Cuisine: American

Keyword: best pound cake, cream cheese cake, old fashioned pound cake, pound cake

Servings: Servings

Calories: 919kcal

Author: Milisa

Ingredients

1 pound of salted butter 4 sticks, room temperature
8 ounces cream cheese softened
3 cups sugar
6 large eggs room temperature
4 cups all purpose flour
1 teaspoon vanilla extract
additional butter for greasing the pan
additional flour for Flouring the pan

Instructions

Preheat oven to 300°.
In a mixer bowl, add softened butter and cream cheese. Beat at medium speed for 5 minutes.
Slowly add the sugar while the mixer is running until all combined.
Add eggs one at a time until incorporated.
Next, add the vanilla, beat until well combined.
With the mixer on low, add the flour about 1/2 cup at a time. When flour is incorporated, raise to medium speed and beat 1 minute.
Grease a 12 cup bundt pan by coating it with butter or shortening and a light dusting of flour.
Pour the cake batter in an even layer and smooth the top.
Bake for 1 hour 30 minutes to 1 hour 40 minutes or until a toothpick inserted comes out clean.
Remove from oven and cool 10 minutes in the pan.
Loosen the edges and invert onto a wire rack to cool completely.
Slice and serve plain or add sweetened whipping cream and berries.

Notes

Pound cake can be wrapped in plastic wrap and stored at room temperature up to three days. Refrigerate up to a week.

Wrap in 2 layers of plastic wrap and a layer of foil to freeze up to 3 months.

Nutrition